Print

Light Brown Sugar Roasted Butternut Squash: Easy & Best Recipe

light brown sugar roasted butternut squash - featured image
Print Recipe

This Light Brown Sugar Roasted Butternut Squash with Pecans is a sweet and savory side dish that’s perfect for holidays or weeknight dinners. Caramelized squash and crunchy pecans are coated in a spiced brown sugar glaze for an unforgettable flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • ¾ cup pecan halves or pieces
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the stem and base, then slice the squash in half where the narrow neck meets the bulbous bottom. Scoop out the seeds and stringy bits from the bottom half using a spoon. Cut both halves into 1-inch cubes. You should have about 5-6 cups of cubed squash.
  3. Par-roast the squash: Place the cubed squash on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread the squash in a single, even layer. Roast for 15 minutes, until the squash is starting to soften but not fully cooked.
  4. Make the glaze: While the squash roasts, in a small bowl, whisk together the melted butter, light brown sugar, vanilla extract, cinnamon, nutmeg, cayenne (if using), and fresh thyme leaves until smooth.
  5. Glaze the squash: Remove the baking sheet from the oven. Using a spatula, gently toss the partially roasted squash with the brown sugar glaze until every piece is coated. Spread the squash back into a single layer.
  6. Add the pecans: Sprinkle the pecan halves or pieces evenly over the glazed squash. Gently toss to coat them in the glaze, then spread everything back into a single layer.
  7. Finish roasting: Return the baking sheet to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the edges are deeply caramelized. Halfway through, use a spatula to flip the squash and pecans gently.
  8. Finish and serve: Remove the pan from the oven. Immediately sprinkle the roasted squash with flaky sea salt and a few extra fresh thyme leaves. Let it cool on the pan for 5 minutes before transferring to a serving dish.

Notes

Don’t skip the par-roast step—it prevents the sugar from burning. Keep an eye on the pecans as they can brown quickly. Use a light-colored, heavy-gauge baking sheet to avoid burning the sugar. Let the dish rest for 5 minutes after roasting to allow the glaze to set. For a vegan version, substitute butter with coconut oil and use maple syrup instead of brown sugar.

Nutrition

Keywords: roasted butternut squash, brown sugar butternut squash, butternut squash with pecans, easy side dish, holiday side dish, caramelized squash

Find it online: https://bitesienna.com/light-brown-sugar-roasted-butternut-squash-easy-and-best-recipe/